Feta and Spinach Stuffed Portobello Mushroom Caps
Nutrition per Serving
250
Calories
15g
Protein
20g
Carbs
12g
Fat
Grocery list: Portobello mushrooms, fresh spinach, feta cheese, garlic, olive oil, salt, and pepper. The main ingredients, mushrooms and spinach, have a low glycemic index, making this recipe ideal for those with PCOS.
Ingredients
4 large Portobello mushroom caps, 2 cups of fresh spinach, 1 cup of crumbled feta cheese, 2 cloves of garlic, 2 tablespoons of olive oil, Salt and pepper to taste
Instructions
1. Preheat oven to 375 degrees F (190 degrees C). 2. Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. 3. In a small bowl, combine the oil and garlic and brush on the gills of the mushrooms. 4. In a large bowl, combine the spinach and feta. 5. Stuff each mushroom cap with a generous amount of stuffing, and place on a baking sheet. 6. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
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